Lemon Sponge Cake

Lemon variation American Sponge cake from Joy of Cooking

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325 degrees

Step 2

Sift flour and salt together 3 times and return to sifter

Step 3

Beat egg yolks 2/3 cup sugar and vanilla on high speed until thick and pale yellow. 2 to 3 minutes.

Step 4

Beat in lemon zest and lemon juice

Step 5

Scrape egg yolk mixture into a large bowl. Sift flour mixture evenly over the top, BUT DO NOT MIX IN.

Step 6

In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

Step 7

Gradually add 1/3 cup sugar beating on high speed.

Step 8

Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one quarter of the egg whites into the egg yolk mixture, then it fold in the remaining whites.

Step 9

Scrape the batter into the pan and spread evenly. Bake 40 to 45 minutes until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.